per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories from Fat 137
% Daily Values*
Total Fat 15.23
Saturated Fat 2.84
Polyunsaturated Fat 2.21
Monounsaturated Fat 3.46
Total Carbohydrate 46.82
Dietary Fiber 4.45
Vitamin A 10.00%
Vitamin C 0.40%
* Nutritional Values are estimated and may vary
One of the BEST combinations - Peanut butter and Marshmallow Fluff - makes these protein pancakes the perfect morning treat without any guilt!
1.) Place all protein pancake ingredients in a medium sized bowl:
-3/4 scoop peanut butter marshmallow protein powder (I used Cellucor)
-42g (about Â¼ cup) gluten-free pancake mix (I used Bobâ€™s Red Mill)
-1/4 cup unsweetened almond milk
-1/2 tsp baking powder
-1 Tbsp 0% fat plain Greek yogurt
Mix with either a hand held blender or an immersion blender until smooth and well incorporated.
2.) In a small bowl, add peanut flour and slowly add water while whisking until desired consistency is reached.
3.) In another small bowl, add pudding mix and slowly add water while whisking until desired consistency is reached.
4.) Cook pancakes on non-stick skillet over medium heat about 2-4 minutes on each side. Top with sauces and sprinkle with chopped peanuts. Makes 4 pancakes total.
*For a lower fat/lower calorie option, omit the chopped peanuts*
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